purple mazamorra

The purple mazamorra is a typical dessert of Peruvian cuisine made from concentrated purple corn with starch. This dessert is specially prepared in the month of October , where the month of the Lord of Miracles is commemorated. The consumption of purple mazamorra is widespread, there are street outlets that sell portions of this and other traditional desserts of Peruvian cuisine, such as rice pudding, zambito rice, pumpkin mazamorra and shampoos. The portion of “purple mazamorra” accompanied by rice pudding, served in equal parts in the same container, it is known as a classic in allusion to the classic of Peruvian soccer between the Alianza Lima and Universitario de Deportes clubs. It is also known as (combined).

Ingredients

  • 1 kilo of purple corn
  • 4 liters of water
  • 20 cinnamon sticks
  • 6 cloves
  • Shells of a pineapple
  • 2 quinces, chopped
  • 2 apples, chopped
  • 1½ cups sugar
  • 1 cup of sour cherries
  • 1 cup of chilli
  • 1 cup of bones
  • 2 cups pineapple cubes
  • 7 tablespoons of sweet potato flour
  • Juice of 4 lemons
  • Ground cinnamon

Preparation

Cook the shelled purple corn with its tops in water with the cinnamon, cloves, pineapple rinds, quince and apple, until the purple corn kernels are open, about thirty minutes. Strain, add, sugar, dried fruit, pineapple and return to a simmer for thirty minutes. Add the sweet potato flour dissolved in cold pineapple water and stir for 15 minutes. At the end add the juice of the lemons and cook for five minutes, stirring constantly. Serve hot or cold and sprinkle with ground cinnamon.

  • Purple wash

 

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